Coconut Curried Golden Lentils

Ingredients:

• 2 tbsp coconut oil or olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 2 cups dried red lentils, rinsed
• 1 can (13.5 oz) coconut milk
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp tomato paste
• 1 tsp salt, or to taste
• 1/2 tsp black pepper
• 2 cups fresh spinach
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until softened.
2. Add garlic and ginger and cook for 30 seconds until fragrant.
3. Stir in curry powder, turmeric, cumin, smoked paprika, and cayenne. Toast spices for 30–60 seconds.
4. Add rinsed lentils, coconut milk, vegetable broth, diced tomatoes, tomato paste, salt, and pepper. Stir to combine.
5. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are tender and the mixture is creamy.
6. Stir in spinach and cook for 1–2 minutes until wilted.
7. Add lime juice and adjust seasoning as needed.
8. Serve warm topped with fresh cilantro.

Serving Suggestions:

• Serve over jasmine rice, basmati rice, or quinoa.
• Add roasted vegetables or naan bread on the side.
• Top with toasted coconut flakes, cashews, or a spoonful of yogurt for extra richness